Pure Passion Drink Recipe From The Bubbly Bar By Maria C. Hunt

Pure Passion Turn up the heat with the spicy bite of chile and the tangy flavor of passion fruit in this seductive potion. If passion fruit is in season, use fresh strained juice.

filled with ice. Shake until well chilled, and then carefully strain into the prepared glass. Top with the brut cava wine.



½ cup sugar



½ teaspoon chile powder



½ teaspoon salt



½ Key or Mexican lime

Creating Frosted Rims on Cocktails



2 ounces fresh passion fruit juice or canned (see Resources, page 111)

Frosting the rim of a glass adds a stylish detail and another layer of flavor to your cocktails. A sugared rim can balance a tart cocktail, a nutmeg rim can add a warm spicy note, and a peppered rim can add depth to a sweet drink. The technique is really simple. First, you’ll need to set up a sugaring station: I find that shallow round plastic deli containers work well for mixing sugars, salts, and spices, but a small plate can also work in a pinch (just make sure to thoroughly mix your spices with the salt or sugar before placing on the plate). Add about ½ cup sugar or salt and ½ teaspoon of any spice you may be using to your container, place the lid on securely, and shake. Remove the lid; flatten out the sugar or salt. Slice a Key lime or small lemon in half lengthwise and then make a shallow cut down the axis so it easily fits on the rim of the glass. Squeeze lightly as you run the fruit all the way around the rim of the glass. Press the moistened rim of the glass into the mixture. Lift the glass and set it aside for a few minutes so the rim has time to dry.

Juice of ½ lime

½ ounce Cointreau



4 ounces brut cava

Combine the sugar, chile powder, and salt in a wide flat plastic container. Set aside. Make a slit down the length of the Key lime and run it around the rim of a widemouthed glass, wetting it thoroughly. Press the rim of the glass into the chile-sugar mixture to coat the rim.

58

Combine the passion fruit juice, lime juice, and Cointreau in a cocktail shaker

t h e b u b b ly b a r

Makes 1 cocktail

l at i n l i b at i o n s

59

Pure Passion Turn up the heat with the spicy bite of chile and the tangy flavor of passion fruit in this seductive potion. If passion fruit is in season, use fresh strained juice.

filled with ice. Shake until well chilled, and then carefully strain into the prepared glass. Top with the brut cava wine.



½ cup sugar



½ teaspoon chile powder



½ teaspoon salt



½ Key or Mexican lime

Creating Frosted Rims on Cocktails



2 ounces fresh passion fruit juice or canned (see Resources, page 111)

Frosting the rim of a glass adds a stylish detail and another layer of flavor to your cocktails. A sugared rim can balance a tart cocktail, a nutmeg rim can add a warm spicy note, and a peppered rim can add depth to a sweet drink. The technique is really simple. First, you’ll need to set up a sugaring station: I find that shallow round plastic deli containers work well for mixing sugars, salts, and spices, but a small plate can also work in a pinch (just make sure to thoroughly mix your spices with the salt or sugar before placing on the plate). Add about ½ cup sugar or salt and ½ teaspoon of any spice you may be using to your container, place the lid on securely, and shake. Remove the lid; flatten out the sugar or salt. Slice a Key lime or small lemon in half lengthwise and then make a shallow cut down the axis so it easily fits on the rim of the glass. Squeeze lightly as you run the fruit all the way around the rim of the glass. Press the moistened rim of the glass into the mixture. Lift the glass and set it aside for a few minutes so the rim has time to dry.

Juice of ½ lime

½ ounce Cointreau



4 ounces brut cava

Combine the sugar, chile powder, and salt in a wide flat plastic container. Set aside. Make a slit down the length of the Key lime and run it around the rim of a widemouthed glass, wetting it thoroughly. Press the rim of the glass into the chile-sugar mixture to coat the rim.

58

Combine the passion fruit juice, lime juice, and Cointreau in a cocktail shaker

t h e b u b b ly b a r

Makes 1 cocktail

l at i n l i b at i o n s

59